Thai Shrimp Coconut Curry with Cauliflower Rice

Dinner · Easy · 24 min (10 prep + 14 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinGluten-freeDairy-free
Thai Shrimp Coconut Curry with Cauliflower Rice — high-protein dinner recipe

Thai Shrimp Coconut Curry with Cauliflower Rice delivers 70 g of protein for just 13 g net carbs — minimal fuss, maximum protein. It keeps net carbs low and added sugar near zero, so your energy stays steady.

70 gProtein
13 gNet carbs
24 gFat
4 gFiber
548Calories

Ingredients

  • 300 g Raw shrimp (peeled)
  • 120 ml Light coconut milk
  • 1 tbsp Red curry paste
  • 150 g Pepper, mangetout & spinach
  • 150 g Cauliflower rice
  • Lime & coriander, to taste

Equipment

  • non-stick skillet
  • saucepan

Method

  1. Fry the curry paste briefly, then add the coconut milk and bring to a simmer.
  2. Add the vegetables, then the shrimp, and cook until the shrimp are just pink.
  3. Finish with lime and coriander; serve over cauliflower rice.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Use light coconut milk and lots of shrimp to keep it high-protein and lower-fat.

Full nutrition (estimated, per serving): 548 kcal · 70 g protein · 13 g net carbs · 24 g fat (1 g sat) · 4 g fiber · 3.5 g sugar · 740 mg sodium. Allergens: Shellfish. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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